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Bean and Carrot Salad Recipe

"Anytime I find a recipe full of vegetables that my family will eat, I'm a happy mom," write Colleen Edelsward of Woodinville, Washington. "My husband comes back for seconds when I serve this." Tip: "The carrots and beans are great finger food for young kids," she adds.

TOTAL TIME: Prep/Total Time: 30 min.YIELD:4 servings

Bean and Carrot Salad Recipe

"Anytime I find a recipe full of vegetables that my family will eat, I'm a happy mom," write Colleen Edelsward of Woodinville, Washington. "My husband comes back for seconds when I serve this." Tip: "The carrots and beans are great finger food for young kids," she adds.

TOTAL TIME: Prep/Total Time: 30 min.YIELD:4 servings

Ingredients

1/2 cup baby carrots, cut in half lengthwise

2 cups cut fresh green beans

1/4 cup chopped radishes

1/4 cup chopped red onion

DRESSING:

1 tablespoon lemon juice

1-1/2 teaspoons olive oil

1/2 teaspoon sugar

1/2 teaspoon Dijon mustard

1/4 teaspoon minced garlic

1/8 teaspoon salt

1/8 teaspoon ground cumin

1-1/2 teaspoons sesame seeds, toasted

Directions

1.In a small saucepan, cook carrots in a small amount of boiling water for 4 minutes. Add the beans; cook 4-5 minutes longer or until vegetables are crisp-tender. Drain; chill in ice water. Drain and pat dry; place in a large bowl. Add radishes and onion.